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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Stuffed Spuds

Makes: 4 servings
Start to Finish 30 mins
Stuffed Spuds
Ingredients
  • 4  large baking potatoes (about 2-1/2 pounds)
  • 12  ounces  beef flat-iron steak
  • 1  tablespoon  vegetable oil
  • 8  ounces  sliced fresh mushrooms
  • 2  cups  broccoli florets
  • 1/2  cup  bottled stir-fry sauce with ginger
  •  Sliced red sweet peppers (optional)
  •  Chopped peanuts (optional)
Directions

1. Arrange potatoes in a microwave-safe 2-quart square dish. Microwave, uncovered, on 100 percent power (high) for 7 minutes. Turn potatoes; microwave for 8 minutes more. Let potatoes rest in microwave.

2. Meanwhile, slice steak into thin strips, slicing crosswise against the grain. In a 12-inch skillet heat oil over medium-high heat. Add steak; cook and stir for 2 minutes. Add mushrooms and broccoli; cook and stir for 5 minutes. Add stir-fry sauce; stir to coat. Cook, uncovered, for 1 minute or until heated through.

3. Carefully remove potatoes from microwave. Cut a lengthwise slit in the top of each. Squeeze potato ends to open. Top potatoes with stir-fry mixture. Drizzle with any remaining sauce. If desired, top with sweet pepper slices and peanuts.

Nutrition Facts (Stuffed Spuds)
  • Servings Per Recipe 4,
  • cal. (kcal) 433,
  • Fat, total (g) 10,
  • chol. (mg) 51,
  • sat. fat (g) 2,
  • carb. (g) 60,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 0,
  • fiber (g) 8,
  • sugar (g) 10,
  • pro. (g) 25,
  • vit. A (IU) 292,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 1,
  • Niacin (mg) 8,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 89,
  • Cobalamin (Vit. B12) (g) 3,
  • sodium (mg) 645,
  • Potassium (mg) 1796,
  • calcium (mg) 61,
  • iron (mg) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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